Last weekend I made a very delicious lemon buttermilk cake, if I do say so myself. I had more than half a container of buttermilk left and I hate wasting anything (ahh, Thoreau) so I decided to make buttermilk pancakes this morning. In the past I have always made my dad’s recipe, but that recipe doesn’t use buttermilk so I did online research. I found this recipe on marthastewart.com.
The reviews were mixed so I was a little nervous. Some people said these were the best pancakes they ever made and others said it was too watery and crepe-like. I basically followed this recipe to a T and they came out very well. Because some of the comments said it was watery I added a tiny bit extra flour by not leveling off my cup scoops and rather than 3 cups of buttermilk I did about 2 3/4 cups. We added banana slices and chocolate chips to ours, but of course you can add anything you want. I only used a whisk for the mixing and suggest you do the same to keep it lumpy. Hilariously I turned around to find my helpful husband vigorously stirring the batter while my back was turned. I was horrified and yelled “STOP!” He was very apologetic, poor thing. But it didn’t hurt the results because the pancakes were really good. I used 2 large saute pans since my Cuisinart griddle is broken (only 1 side heats up-boo). My first batch burned because the pans were definitely way too hot. I turned them down to medium heat and the rest came out well. I used some Pam between each pancake rather than more butter. It was just easier.
Here is the recipe from the above Martha Stewart website:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.